Description
Caramel Apple Dessert Cups are a delightful, easy-to-make treat featuring thinly sliced Gala apples paired with luscious caramel-infused chocolate sauces. Topped with a crunchy, sweet coconut topping and a touch of cinnamon, these cups blend warm, comforting flavors with crisp, fresh fruit, making them perfect for parties or cozy gatherings.
Ingredients
Scale
Apples
- 4 Gala apples, cored and thinly sliced
- 1 1/2 teaspoons salt (for soaking)
- 3 cups room-temperature water (for soaking)
Golden Spice Chocolate Sauce
- 1/2 cup white chocolate chips
- 6 soft Werther’s caramels, unwrapped
- 1/4 cup heavy cream
- Pinch of salt
Chocolate Duo Sauce
- 1/2 cup milk chocolate chips
- 10 soft Werther’s caramels, unwrapped
- 1/4 cup heavy cream
- Pinch of salt
Coconut Crunch Topping
- 1 cup sweetened coconut flakes
- 1 teaspoon light brown sugar
Additional
- Ground cinnamon, for sprinkling
Instructions
- Prep the Apples: In a large bowl, stir 1 1/2 teaspoons salt into 3 cups of room-temperature water. Soak the thinly sliced Gala apples in the salted water for 5 to 10 minutes to prevent browning. Drain the apples in a colander, rinse under cold water, and pat completely dry with paper towels to ensure sauces adhere well.
- Make Coconut Crunch: Preheat your oven to 325°F (165°C). Spread coconut flakes in a thin, even layer on a baking sheet and sprinkle with light brown sugar. Bake for 10 to 15 minutes, stirring every 5 minutes to prevent burning. Keep a close eye near the end to achieve a golden brown color. Remove from oven and allow to cool completely; the coconut will crisp as it cools. Store leftover topping in an airtight container for up to one week.
- Prepare Golden Spice Chocolate Sauce: In a microwave-safe bowl, combine white chocolate chips, 6 unwrapped soft Werther’s caramels, and a pinch of salt. Heat 1/4 cup of heavy cream in a glass measuring cup in the microwave until very hot, about 50 seconds. Pour the hot cream over the chocolate and caramel mixture, then cover the bowl with a plate and let sit for 5 minutes to allow melting. Stir until smooth. If necessary, microwave in 15-second intervals, stirring in between until completely melted and silky smooth without overheating.
- Assemble Golden Spice Cups: Divide the dried apple slices evenly among clear serving cups. Spoon or drizzle the golden spice chocolate sauce generously over the apples. Top each cup with the coconut crunch and a light sprinkle of ground cinnamon. Serve immediately for the freshest taste.
- Prepare Chocolate Duo Sauce: Repeat the same melting process used for the golden spice sauce, but substitute milk chocolate chips for white chocolate chips and use 10 unwrapped soft Werther’s caramels with the same amount of heavy cream and salt. Stir well until smooth and silky.
- Assemble Chocolate Duo Cups: Place apple slices into serving cups. Drizzle the milk chocolate duo sauce over the apples, then finish with a generous pinch of coconut crunch for texture and a hint of sweetness.
- Serve Party Style: For a fun party presentation, fill a 6-quart Crock-Pot halfway with water and set on high heat. Pour the prepared sauces into wide-mouth mason jars and carefully place the jars in the hot water, ensuring no water enters the jars. Maintain the sauces warm by stirring occasionally and adding water to the Crock-Pot as needed. Serve the sliced apples separately allowing guests to dip their own slices into the warm sauces.
Notes
- Use fresh, soft Werther’s caramels for easy melting and the best texture.
- Make sure to dry apples thoroughly after soaking, as wet apples will prevent the sauces from sticking well.
- Watch the coconut closely while baking to prevent burning—it can go from golden to burnt quickly.
- The sauces can be kept warm and ready to serve using the Crock-Pot water bath method for parties.
- For best results, serve dessert cups immediately to enjoy the contrasting textures and flavors at their freshest.
